Black Tea Types

Black teas have become the most popular internationally. Black tea, especially 'new world' CTC, cut tear curl, teas dominate the mass tea bag market. Beyond the tea bag, the world produces many stunning orthodox, full leaf teas. It is interesting to note that some teas that we traditionally call black teas, may in fact be more accurately described as Oolong teas. Good examples of these are many of the modern Darjeeling teas which are not fully oxidised/fermented giving a lighter, often more brisk finish.

A classic black tea renowned throughout Europe. Grown around HuangShan (Yellow Mountains) of AnHui province in the county of QiMen. QiMen red tea (Hong Cha 红茶) has fine, delicate leaves that produce a beautiful red/amber liquor. Like many black teas, it is they improve with age with many saying that 3-4 year old teas are the best.

You will often see Keemun referred to as Keemun Congou, which is actual a linguistic corruption of 功夫 which in modern Chinese pingyin is written as gōngfu. Congou or Gongfu was original associated with the early Fujianese black teas from Fuding and the surrounding area such NingDe including TanYang black tea (Tan Yang Gongfu), however over time many Chinese black teas inherited the Congou or Gongfu title.

QiMen county also produces a range of green teas though these are not as well known as the fully oxidised black teas, due in part to the green teas falling under the larger grouping of 'Mao Feng'.

The smoky characteristics of western Lapsang Souchong have made it a tea that people either like or hate. In fact many of the well known branded Lapsang Souchong teas are not genuinely characteristic of what is produced in Guan Mu Shan region, Fujian. This region of Fujian produces Zheng Xiao Zhong red teas ranging from those with smoke aroma at all, through those with only very subtle hints of smoke to ones with a very pungent finish. The teas are common smoked using pine trees. Variants include burning types of spruce or a mix of tree types which offer different flavours and aromas.

Interestingly it is rumoured that Lapsang Souchong, is likely to be one of the earliest black tea produced in the world. Some sources point to production starting in 1700s.

Translated, Dian Hong simply means Yunnan Red Tea. Dian is an alternative word or character in Chinese that describes the region of Yunnan, China's south west province. Dian Hong red red tea is produced using the the large leafed Assamica variety of the Camilla family.

Produced in GuangXi province, this is a very old type of Chinese black tea with some local sources pointing to a history perhaps as long as 1500 years. It can be said that Liu Bao tea is the original forerunner of modern day Chinese Shu PuEr.

Interestingly, Liu Bao tea is by Chinese classifications, a black tea, unlike the teas above which are classed as red teas.

Liu Bao tea shares many of the characteristics of the more well know PuErh tea which for Chinese also is classed as a black tea along with other teas such as AnHui Liu An tea. All of these teas can be aged and go through a secondary fermentation.

The home of the world famous YiXing ZiSha teapot and tea ware, also produces it's own black tea / red tea. Known by most Chinese simply as YiHong or YiXing Hong Cha. Typically a small, fine leaf. YiHong can be sourced widely in YiXing though is difficult to find else where.

The low lying region of India's further most state of Assam produces, for what many in Europe, deem the classic, full bodied, breakfast tea. Mostly full oxidised leaf, the teas are characterised by deep coloured liquors, distinctive aroma and robust flavours that can be prepared with or without milk. Popular in many countries served with a slice lemon.